Serves 1
Directions
- 1Add chickpeas with their liquid to the pot.
- 2Add water to cover the chickpeas.
- 3Bring the chickpeas to medium-high heat and wait for them to boil, then simmer for a while.
- 4Tear apart a loaf of rustic bread and drizzle with olive oil.
- 5Bring the chickpeas to a boil then turn the heat down and cover them.
- 6Toast the bread under the broiler.
- 7Add olive oil to the skillet.
- 8Add chopped onion to the skillet.
- 9Add minced garlic to the skillet.
- 10Add kosher salt to the skillet.
- 11Add cumin, coriander, and paprika to the skillet.
- 12Add Tunisian harissa paste to the pot.
- 13Add the onion and garlic mix to the pot.
- 14Add kosher salt and lemon juice to the pot.
- 15Add the toasted bread to the bowl.
- 16Add the chickpeas and broth to the bowl.
Ingredients
- 2 cans canned chickpeas
- water
- rustic loaf of bread
- olive oil
- extra virgin olive oil
- 1 onion
- garlic minced
- kosher salt
- 1 teaspoon cumin
- coriander
- paprika
- 1 tablespoon Tunisian harissa paste
- lemon
Equipment
potovenskilletwooden spoon
Tips
- Serve over toasted pieces of day-old bread.
- Use canned chickpeas as a shortcut.
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